Christmas is less than a week away! Eep! Do you have all your baking plans in order? If you don’t, I’ve got a great one for you today!
Stollen is a traditional German Christmas fruitcake – although it’s more like a bread than a cake. It’s a yeast bread that’s studded with candied fruit, dried fruit, and nuts. And it’s delicious! I’ve always shied away from fruitcake because most aren’t, well, any good. But everything is better as a yeasty bread!
This version has candied cherries, citron, raisins, and walnuts which is a great combination. I thought the proportion of each was perfect – you get a little bit of sweetness with each bite!
Stollen is actually very simple to make and the great thing about Red Star Yeast recipes is that they give you the bread machine method, stand mixer method, and hand mixer method. I used the hand mixer method for this recipe and it was so easy! It just required a few minutes of kneading by hand after that! It rose quickly and beautifully before being baked off in a crescent shape. And my favorite part, of course, was sifting a bunch of powdered sugar over top!
One year ago: Rocket Rolls
Two years ago: Popcorn Brittle
from Red Star Yeast
- Place room temperature ingredients in pan in the order listed. Candied cherries, citron, raisins and walnuts can be added 5 minutes before the end of the last kneading. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
- At end of cycle, remove dough; follow Shaping and Baking instructions.
- Combine yeast, 1 cup flour, salt and sugar. Heat water and butter to 120F to 130F. Butter does not need to melt.
- Combine dry mixture with liquid ingredients in a mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, add the dried fruit and nuts and stir in enough remaining flour to make a soft dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Combine dry mixture with liquid ingredients in mixing bowl with paddle or beaters. Mix for 4 minutes on medium speed. Add eggs and beat 1 minute. Add the dried fruit and nuts; gradually add remaining flour. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil. Refrigerate 6 to 12 hours. The dough will need to be punched down in a couple of hours. Remove dough from refrigerator, punch down, and allow to rest 10 minutes before shaping. On a lightly floured surface, roll or pat to a 14 x 8-inch oval; spread with 1 TBSP softened butter. Fold in half lengthwise, place on greased baking sheet and curve into a crescent. Press folded edge firmly to partially seal. Cover; let rise until an indentation remains after lightly touching side of stollen. Bake at 350ÂºF for 25 to 30 minutes until golden brown. Cool on rack. Sift powdered sugar over top or drizzle with your favorite powdered sugar glaze and garnish with additional cherries and nuts, if desired.
I was compensated for my work with Red Star Yeast but all opinions are my own.Â